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----- Original Message -----
From: kathi
To: phaedrus
Sent: Wednesday, February 12, 2003 11:49 AM
Subject: cookies
I lost this recipe just yesterday while buying the ingredients to
bake these cookies. I copied this recipe out of magazine probably
at least 10 years ago. some of the ingredients are: Pillsbury Plus
German Chocolate cake mix, Cream of Tartar, cocoa, instant potato
flakes, milk, cinamon, butter. I'm not sure if this is all of the
ingredients and I don't have the measures. I hope you can help me
with this recipe. It is a favorite and makes a lot of cookies. The
recipe also came with an icing for the cookies with ingredients like
confectioner's sugar, cocoa, milk, etc.
thanks!
Hello Kathi,
See below. You forgot a name like "crinkle cookies"????
Phaed
German Chocolate Crinkle Cookies
Ingredients :
1 pkg. Pillsbury Plus German chocolate cake mix
1/2 c. Hungry Jack instant mashed potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. margarine or butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4 to 1/2 c. sugar
FROSTING:
1 c. powdered sugar
2 tsp. unsweetened Hershey cocoa
1 tbsp. soft margarine or butter
1 or 2 tbsp. milk
Preparation :
Heat oven to 350 degrees. Combine first seven ingredients; blend
well. Stir in nuts. Let stand 5 minutes. Drop by rounded
teaspoonsful into sugar; gently toss until sugar coated. Place 2
inches apart on ungreased cookie sheet. Bake at 350 degrees for 8
to 10 minutes. (Cookies will be soft in center.) Cool 1 minute;
remove from pans. If desired, frosting cookies. Combine frosting
ingredients; blend until smooth. Spread on cooled cookies. 4- 5
dozen.
----------------------------------
German Chocolate Crinkle Cookies
Ingredients :
1 pkg. Pillsbury Plus German chocolate
cake mix
1/2 c. mashed potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. margarine or butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4-1/2 c. sugar
Preparation :
Heat oven to 350 degrees. In large bowl, combine first 7
ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop
by rounded teaspoonfuls into sugar; gently toss until sugar coated.
Place 2 inches apart on ungreased cookie sheets. Bake at 350
degrees for 8-10 minutes. Cookies will be soft in center. Cool 1
minute; remove from pans. Cool completely. 4-5 dozen cookies.
----- Original Message -----
From: Lori
To: phaedrus
Sent: Tuesday, February 11, 2003 8:35 PM
Subject: Key Lime Pie Recipe
Hi,
My mother is searching for a Key Lime Pie Recipe that she got 10-15 years
ago from a movie that was done by Nora Ephron starring Jack Nicholson and
Meryl Streep. The name of the movie was Heartburn. She had the recipe
but misplaced it. She says it is the best Key Lime Pie recipe out there.
If you can locate that recipe she would really be happy.
Thanks,
Lori
Hello Lori,
I found it in a newspaper article about "Food in Fiction". See below.
Phaed
Key Lime Pie from Nora Ephron's "Heartburn"
8 servings
First you line a 9-inch pie plate with a graham cracker crust. Then beat
6 egg yolks. Add 1 cup of lime juice (even bottled key lime juice will do)
2 14-ounce cans sweetened condensed milk, and 1 tablespoon grated lime
rind. Pour into the pie shell and freeze.
Remove from the freezer and spread with whipped cream. Let sit five minutes
before cutting to serve.
----- Original Message -----
From: "Steph"
To: phaedrus
Sent: Tuesday, February 11, 2003 10:48 PM
Subject: Kashk
> Hi Phaedrus
> You've come up trumps before, here's another challenge!
>
> I was just in Iran where I had a delicious eggplant dish
> called kashk-e-bademjan. The kashk on top of the eggplant
> is described as 'thickened whey'. Some recipes use yoghurt,
> but the kashk we ate was not only thicker than the local
> yoghurt (texture a bit like tahina) and slightly oily, it
> also had a strong almost rank taste, a bit like goat dairy
> products. (Perhaps it is a goat milk product?) My searching
> tells me that kashk is available in the US, but it isn't where
> I am. So, I wonder if you might be able to find a recipe or
> method for making it.
> Many thanks
>
> Steph
Hi Steph,
I was not able to find directions on how to make kashk, or liquid whey. All
of the references that I found said that it was "only available at Iranian
groceries." I did, however, find a site where you might be able to buy dried
kashk online:
kashk
This dried kash is reconstituted with water before using.
Phaed
----- Original Message -----
From: "Shawna"
To: phaedrus
Sent: Wednesday, February 12, 2003 2:18 PM
Subject: saltwatertaffy
>
> Hi I lost my saltwater taffy recipe can anyone help?
>
> Shawna
Hi Shawna,
See below.
Phaed
Salt Water Taffy
Ingredients :
2 c. granulated sugar
1 c. light corn syrup
1 1/2 tsp. salt
2 tbsp. butter or margarine
1/4 tsp. oil of peppermint or cinnamon
7 drops food coloring
Preparation :
Combine sugar, syrup, salt and 1 1/2 cups water in 2 quart
saucepan. Cook slowly, stirring until sugar dissolves. Then cook
to hard ball (260 degrees) without stirring. Remove from heat.
Stir in remaining ingredients. Pour into buttered cookie sheet with
edges. Cool until comfortable to handle. Butter hands. Gather
taffy into balls and pull. When candy is light in color and gets
hard to pull, pull into long strands about 1/2 inch thick. With
buttered scissors or a knife snip into bite-size pieces. Wrap
individually in plastic wrap.
----------------------------------
Salt Water Taffy
Ingredients :
1 c. sugar
2 tbsp. cornstarch
3/4 c. light corn syrup
1/2 c. water
2 tbsp. margarine
1/2 tsp. salt
1 tsp. oil flavoring of your choice
Food coloring
Preparation :
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in corn
syrup, water, margarine and salt. Cook over medium heat, stirring
constantly until mixture boils and sugar is completely dissolved.
Continue cooking without stirring until temperature reaches 260
degrees on a candy thermometer. Remove from heat. After the
boiling has ceased, stir in oil flavoring and coloring. You can use
combinations like green coloring and lime oil, red coloring and
strawberry oil and purple coloring with clove oil. Some of the
candy can also be left white and peppermint flavoring added. The
recipe can be divided into smaller portions for several different
flavors or colors. Pour candy onto lightly greased cookie sheet.
Let stand until cool enough to handle. Grease hands with margarine,
and pull until it has a satin-like finish. Cut into 1-inch-long
pieces, and wrap individually in wax paper. Makes 1 pound.
----------------------------------
Salt Water Taffy
Ingredients :
1 c. syrup
3/4 c. water
2 c. sugar
1 tbsp. cornstarch
1/2 tbsp. butter
3/4 tsp. salt
1 tsp. vanilla
Preparation :
Combine sugar, cornstarch, salt and butter. Add syrup and water.
Stir until mixture boils rapidly. Boil until hard ball stage.
Flavor, pour onto a large platter greased with butter. When cool
enough to handle, oil hands with butter, pull into a rope and cut an
inch long. Wrap in oiled paper. (Pulling taffy was fun from early
childhood.)
Dazey Donut Factory Recipes
Directions:
With cover closed and latch in locked position, allow unit to preheat
10 minutes.
Unlock latch, raise cover, and fill the donut cavities to the top with
batter. When filling, you will find it most convenient to use a pitcher.
Do not overfill the cavities with batter.
Close cover and secure latch. Put 1/2 tsp. of cooking oil in each
circular cavity provided in top cover. Allow baking time specified in
the recipe for the batter you are using. If you desire crisper donuts,
add two or three minutes of baking time or bake until oil no longer
bubbles from holes in lid.
Raise cover, remove donuts with spoon, spatula, knife or spoon handle
and place them on a rack or grate to cool.
Additional donuts will not require preheat time, however it is important
that you keep cover closed at all times except when filling with batter.
Plain Donuts
1 c sifted flour
1 tbsp. baking powder
1/4 c cooking oil
1 egg
1/2 c milk
1/2 tsp. salt
1/2 c sugar plus 1 tbsp. sugar
For variations, add the following flavorings: vanilla, lemon, orange or
almond extract, cinnamon or nutmeg (1/4 to 1/2 tsp. according to taste)
Combine and sift together dry ingredients. Beat egg and milk together and
then add the oil. Mix thoroughly into dry ingredients with an electric
mixer. Bake for 5 minutes. Makes about 10 donuts.
-------------------------
Chocolate Throw Together Donuts
1 c sugar
1/2 c cocoa
1 tsp. soda
1-1/2 c sifted flour
1 egg
1 tsp. vanilla
1/2 cup oil
1/2 tsp. salt
1/2 c boiling water
1/2 c sour milk (to sour, add 1/2 tsp. vinegar or lemon juice)
Combine in any order, the result is the same. Mix with electric mixer.
Bake for 5 minutes. Makes about 10 donuts.
-----------------------------
Buttermilk Donuts
2 eggs
3/4 c buttermilk
1-1/4 c sugar
1/2 whole milk
2-1/4 c sifted flour
1/2 tsp. salt
1 tbsp. baking powder
2 tbsp. oil
1-1/2 tsp. baking soda
1/2 tsp. nutmeg
Beat eggs. Add sugar and oil. Mix rest of dry ingredients. Combine the
two mixes with milk and buttermilk. Mix with electric mixer. Bake for
5 minutes. Makes about 20 donuts.
-----------------------------------
Jelly Donuts
Fill a pastry tube with jam or jelly. After you have poured your favorite
batter into cavities, carefully squeeze a strip of jam around the center
of the batter. Avoid getting too near the edges of cavities.
Latch cover and bake according to recipe. The batter will rise around
the jelly!
-------------
You can use prepared cake mixes instead of the above recipes, but they will
have a "cake" taste instead of a "donut" taste. This method makes quite a
lot of donut, and is quite good.
----------------------------
Egg Bagels
3 c sifted flour
2 tbsp. baking powder
1 egg
1/2 c sugar
1-1/2 tsp. salt
2 tbsp. oil
1-1/3 c lukewarm water (more if batter is too thick)
Place all ingredients in large bowl. Add water and beat with electric
mixer. Pour batter into cavities the same as with donuts but DO NOT
add any oil to holes in top cover. Let bake 10-12 minutes.
Makes about 12 bagels.
--------------------
Onion Or Poppy Seed Bagels
Place a small amount of dried onions or poppy seeds in bottom of
cavities - pour batter and place more dried onions or poppy seeds on top.
--------------------------
Harvey Wahlbanger Donuts
1-1/4 c flour
1 tbsp. plus 1 tsp. of baking powder
1/2 c sugar
2 tbsp. orange juice
1 egg
1/4 c water
1/4 c oil
1/4 c Galliano
You may also add finely chopped maraschino cherries to batter.
Mix dry ingredients together and sift. Beat egg; add to orange juice,
water, and Galliano, then blend in the oil. Slowly add to the dry
ingredients and beat with an electric mixer.
Bake as directed in other donut recipes. Makes about 10.
----------------------------
Peanut Butter Donuts
1/3 c peanut butter
1/4 c brown sugar
2 tbsp. butter or margarine
1/2 c sugar
3/4 c flour
1/2 c milk
1-1/2 tsp. baking powder
1 egg
1/4 tsp. salt
1/2 tsp. vanilla
Cream butter and peanut butter together. Sift in flour, sugar,
baking powder and salt that has been mixed together. Add milk
gradually. Beat at low speed for 2 minutes. Add the egg and vanilla,
beat for 1 more minute. Bake as in other donut recipes. Makes about 10.
---------------------------
Corn Meal Donuts
1/2 c yellow corn meal
1/4 tsp. salt
1/2 c flour
1 egg
3 tbsp. sugar
1/2 c milk
2 tsp. baking powder
2 tbsp. oil
Sift together corn meal, flour, sugar, baking powder, and salt in bowl.
Add egg, milk, and oil. Beat about 1 minute until smooth. Bake as usual.
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